Baked Chicken Fingers

Crunchy chicken fingers that are oven baked, not fried, that not only taste great but are so much healthier for you. Crusted with panko and dusted with garlic powder and cayenne pepper these baked chicken fingers taste so much better than those greasy, deep fried ones you can find in almost any restaurant in the United States. These are easy enough to make on a busy week night and incredibly delicious. Serve them with honey mustard or your favorite barbeque sauce!

Directions:

Preheat oven to 475 F. Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray; set aside.
In a 12 inch skillet, combine the breadcrumbs and canola oil. Cook over medium-high heat, stirring constantly, until golden brown. Transfer the breadcrumbs to a wide, shallow dish and set aside to cool.
In a second shallow dish, combine flour, garlic powder, and cayenne pepper.
In a third shallow dish, whisk together egg whites, water, Dijon mustard and thyme until the egg whites are broken up and the mixture is foamy.
Season the chicken with salt and pepper. Dredge each piece of chicken in the flour mixture, shaking to remove excess, then dip in the egg whites coating both sides completely. Finally, place in the toasted breadcrumbs, turning to coat both sides. Transfer to the wire rack and repeat with all chicken tenderloins.
Spray the chicken lightly with cooking spray then bake for 10-12 minutes, or until a meat thermometer reads 165°.

OMG, these look soooooooooooo good. this is my kinda recipe. I’ve never baked with panko before, but many friends have told me it’s so much better than using breadcrumbs. my husband would love these… maybe i’ll cook them up one night once i buy chicken. thankssssss!

Oh my word, a friend sent me your blog the other day, and I have had such fun browsing.
I tried this recipe out this evening, and they were a *HUGE* hit at dinner, even with my extremely picky 6 year old brother!! Only thing I changed is, I used whole eggs, and cut the cayenne down to just a tiny sprinkle, and I baked it straight on a rimmed cookie sheet.

I just made these! It’s breakfast time over here, but the oven was on, so I made them. They’re great! I only made 1/8 of the recipe and used milk instead of the egg because I didn’t want to fuss with dividing eggs, but I’m sure they’re even better with the egg whites / milk. I’ll make it correctly next time when I make more than half a chicken breast. Thanks for the recipe.

This recipe is awesome it came out perfect and smelled good before it was even put into the oven. This is an easy weekday dinner along with some rice and salad!
I did substitute the Dijon mustard for Ranch dressing and it was a good alternative!!